Keto strawberry muffins are easy, healthy almond flour muffins with only 3.9 g net carb per muffin. Plus, they are gluten free and dairy free.
If you follow me for a while, you know how much I love baking. It is probably my French roots, french people love baking or at least eating baked goods. So, here I am back with more keto baking recipes that taste amazing.
Keto Strawberry muffins – almond flour muffins
Almond flour is the most delicious keto flour to create moist muffins and cakes. It contains few carbs and lots of fiber that are very satisfying too.
It means that you will feel very full after eating one of those keto strawberry muffins. Let’s say how easy you can make those cute low carb muffins. All you need are 7 simple ingredients.
Eggs – I used large eggs
Sugar-free crystal sweetener of your choice – I love Monk fruit crystal but eryrhtiol and xylitol, in same amount works in this recipe
Coconut oil – or melted butter if you prefer, I simply love dairy-free baking
Baking powder – or half the amount of baking soda if preferred
Diced strawberries – I used fresh strawberries but frozen strawberries would have work well too. First, defrost the strawberries, chop and discard the juice. Frozen strawberries add lots of juice that soften the muffin batter too much. Always defrost before use.
Unsweetened almond milk – almond milk is the best milk on the keto diet. It doesn’t contains lactose, the natural sugar from milk. Plus, I am using Almond Breeze and their unsweetened almond milk has no sugar added. You can also use their unsweetened vanilla almond milk in this recipe It has no sugar and adds a lovely vanilla flavor to the keto strawberry muffins
When to eat your keto strawberry muffins ?
You may wonder when it is appropriate to sneak those few 3.9 g net carbs into your day? I recommend two options:
Breakfast – this is a very fulfilling muffin delicious with a large almond milk latte. I recommend a large dollop of unsweetened coconut yogurt or whipped cream on top if you are really hungry
Snack – if you crave sweet this will fix your sweet tooth in the middle of the day and keep you full until dinner
Post work out – those muffins contains 5 grams of protein which is great to reload your muscle mass while enjoying a sugar free muffin
Healthy strawberry muffins – gluten free + paleo
Those keto strawberry muffins definitely tick all the diet requirement. Almond flour is gluten-free which means that those are also delicious gluten free strawberry muffins. I recommend you check the ingredients list of baking powder if your gluten intolerant. Some may contains added gluten. Otherwise, use half amount of baking soda.
How to store your muffins ?
Of course it takes a while to eat 12 of those paleo strawberry muffins. Great news, they freeze perfectly well. First, place the muffins into a zip bag or airtight container. I recommend to freeze the muffins without paper cups. Next, freeze up to 3 months. Finally, defrost at room temperature the day before. You can rewarm your keto strawberry muffins into the oven or toaster.
More low carb muffins recipes
If you love a good bakery style muffins with few carbs I recommend you give a go to my others keto muffins recipe below.
1cupFresh Strawberriesfresh or thawed (170g, 6 oz)
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Preheat oven to 180°C (350°F). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
In a medium size mixing bowl whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge they will solidify the coconut oil creating oil lumps. Otherwise, use butter to avoid this to happen.
Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
Stir in the diced strawberry, if you use frozen strawberry make sure your defrost them before, eliminate any juice to avoid the muffin batter to get too moist.
Transfer the muffin batter evenly into the 12 muffins cases. I used a mechanical ice cream scoop to be precise and ensure that each muffins have the same size (and so same amount of carbs per serve).
Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins come out clean or with few to no crumbs on it.
Cool for 10 minutes in the muffin pan then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient, they get the best texture at room temperature.
Store in an airtight muffin box for up to 4 days at room temperature.
Can be frozen in airtight zip bag, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarm in oven at 100°C.
How to serve your muffins ?
Eat plain or top with unsweetened whipped coconut cream (or heavy cream) or unsweetened coconut yogurt.
* Percent Daily Values are based on a 2000 calorie diet.
This recipe is sponsored by Almond Breeze Made from the best California Almonds and I received a compensation to develop this recipe but note that I only recommend product I love and trust on this blog. Thank you.